KFC/TACO BELL #E320066

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump out sanitizer bucket i handwashing sink. CDI- Removed. EHS educated PIC on hand sink use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored with old food debris. CDI- Taken to be cleaned. -REPEAT FOR THE 3RD TIME For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored closely above the raw chicken prep sink. Dishes need to be removed to avoid contamination. CDI- Dishes removed.

4-501.11 Maintain equipment in good repair. Observed cutting boards with deep grooves and stained. Resurface/ replace. REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink near can opener station in need of re-caulking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food storage equipment throughout in need of cleaning (hot boxes, toasters, hot wells, chicken hot holding case...) REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles in front of fryer area. Observed missing tiles at dry storage area and in front of wall in cooler area is holding standing water. Observed low grout at prep sink and 3 comp sink area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment throughout

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit diarrhea plan. CDI- EHS provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a bag of opened raw nuggets stored above fries in the tall reach in freezer. CDI- Nuggets placed on the bottom of the shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored with old food debris. Observed clean dishes stored at chicken sink, contaminated with chicken splatter. CDI- Dishes removed and taken to 3 comp sink for washing. Dish racks at the chicken sink are stored too low. Manager removed the baskets completely for cleaning. Refrain from storing clean items too close to soiled items/ raw foods to prohibit cross contamination. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of containers wet stacked in clean dish storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at front line heavily scored. Replace or resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed all hot and cold holding units throughout the facility in need of cleaning (low reach in, freezers, hot boxes). Observed all pieces of food heating equipment in need of cleaning (tortilla warming station, fryers, quesadilla toaster). Observed shelving in units in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. Observed missing tiles and cracked tiles at fryer station and walk in freezer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors heavily soiled throughout facility. Observed floor holding standing water at the walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee opened popsicle stored above food in tall reach in freezer.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and use clean hands to pump paper towel dispenser thus recontaminating hands. -CDI- EHS educated food employee on ensuring to pump paper towel dispenser before washing hands and food employee rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at mixing valve handsink at 121F. -CDI- PIC corrected to 96F. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris on multiple dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed nuggets hot holding between 118-141F, cheese sauce at 107F, and fries betweenn 131-145F. -CDI- PIC voluntarily discarded items below 135F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded lettuce, shredded cheese and sour cream in lowboy above 41F. Observed ambient air at 43F. -CDI- PIC voluntarily discarded items. **REPEAT** **FACILITY TO USE OTHER UNITS UNTIL REPAIRS CAN BE MADE.** **3 DAY VERIFICATION REQUIRED** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly at handsink. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50ppm quaternary sanitizer concentration. -CDI- PIC replenished sanitizer supply to 200ppm. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with no handle stored in cinnamon sugar. -CDI- PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes on storage rack with dust/debris buildup. -CDI- PIC moved items to dish pit to be W/R/S.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement throughout. **REPEAT** 4-501.11 Maintain equipment in good repair. Observed leak at standing steam cabinet near drive thru window. Observed broken microwave. Observed make line not in use due to icing over. Observed 2 paper towel dispensers that were barely dispensing paper towels. Repair or replace. **REPEAT** -1- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior and exterior surfaces of cold and hot holding equipment (such as lowboys, hot cabinets, etc) in need of cleaning. Observed NFCS of slushee machine with dark growth. Observed NFCS of drink machines with buildup. Observed exterior surfaces of cooking equipment, tea machines, and other equipment in need of cleaning. Observed cabinets below consumer self-serve drink machines in need of cleaning. Observed outsides of dry goods storage containers in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink at 68F and 84F. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and debris on walls throughout. Observed standing water on floor near steam cabinet due to leak at steam cabinet. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in multiple spots throughout facility. Observed missing or cracked baseboards throughout. Observed cracked and loose floor tiles near fryers. Replace. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in RIF. -CDI- PIC removed items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded all TCS foods in the WIC that were not prepared today. Facility will use the right side of the chicken WIC until WIC 2 is repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. The ambient air of the WIC is 47F. VR needed 2-20-25. Facility will use the right side of the chicken WIC until WIC 2 is repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep stations with large amount of discoloration and deep grooves that can no longer be effectively cleaned and sanitized. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple floor tiles throughout facility cracked and chipped (including around the mop sink. Also observed low grout in multiple spots throughout the facility. Also observed missing or cracked baseboards throughout facility. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with jewelry on their arms.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of chicken bucket in storage room (unprotected) outside of plastic

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards at stations with deep groves and discoloration. EHS advised to have all resurfaced or replaced. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple floor tiles throughout facility cracked and chipped. Also observed low grout in multiple spots throughout the facility. Also observed missing or cracked baseboards throughout facility. REPEAT

6-303.11 Provide required lighting intensity. Observed 1 of 2 lights broken in the back storage room.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and stained. Replace/ resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chicken speed racks in walk in cooler in need of cleaning. Observed prep station fry heat lamp, taco bell heat case, walk in cooler door, storage bins in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at flour station and dish pit. Observed tiles broken at fryer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor under fryer and front line in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrapper and other items in the handwashing sink near the chicken walk in cooler. CDI- Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans holding below 135F. CDI- Green beans reheated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chip hot box in need of cleaning. Observed hot case for potatoes, fryers, door of chicken walk in cooler in need of cleaning. Observed upper plates of slushy machines in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout, broken tiles near the fryers. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in walk in freezer, throughout the kitchen area. Observed standing water holding where the tiles are missing at the fryers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no procedures for non-continuous cooking. Get procedures for process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on metal plates soiled with old food debris. CDI- Items discarded and plates cleaned. Observed single service wrapping paper for tacos soiled with old food debris. CDI- All items discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cold wells, hot boxes throughout, hot case, low reach in, outside of rice and flour bins, dry storage shelves outside of the walk in coolers and hot plate in need of cleaning. Lots of opportunities for cleaning throughout the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind prep sink in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee and manager bare hand contact ready to eat food. CDI- All items discarded. Manager touched cheese while temping. Employee touched fries while scooping them into the cup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener soiled with old food debris. CDI- Items taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, tomatoes and cheese on the front line holding above 41F. CDI- Discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hot box housing chips in need of cleaning. Observed outside of tall reach in in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal pieces inside the hood dented and pulling off. Area is damaged. Observed several broken/ cracked and missing tiles near the fryers and walk in chicken cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in chicken cooler floor heavily soiled.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at facility. CDI- EHS left a few test strips until PIC get s more.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hot box housing chips in need of cleaning. Observed shelf housing seasonings and green beans in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea policy for facility. CDI- EHS provided education and emailed policy to facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in the hot well holding below 135F. CDI- Fries placed on a 15 minute timer. Fries will be discarded after 15 minutes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in unit housing taco shells in need of cleaning. Observed outside of hot boxes and units in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean area housing single service chicken buckets. Clean interior of hot well units, clean upper plates of drink machines.

2-102.11 Demonstration - C Observed on shift PIC without food protection manager certification.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed dirty and stained tea urn nozzles. CDI-PIC took nozzles apart and properly washed, rinsed, sanitized. Observed food debris on shallow 1/3 pans stored as clean. CDI-set back in dish pit to be rewashed, rinsed, sanitized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing gold bracelet and non plain ring while preparing food. 2-402.11 Effectiveness-Hair Restraints - C Observed food employee preparing and handling food without hair restraint.

4-501.11 Maintain equipment in good repair. Observed partially torn gaskets through facility. Observed rusting on multiple storage shelving units through facility.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed build up on refrigeration gaskets throughout facility as well as shelving units. Observed very heavy black build up of burned on grease on inside door and seal of chicken grilling oven.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open. Upon entering dumpster pad area, squirrel jumped out of the trash dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed can of energy drink sitting on top of bread rack. CDI-Drink was located to designated storage area for personal items.

REPEAT.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink near the office and in the men's rest room. CDI-Paper towels provided.

REPEAT.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean plastic containers with leftover stickers and adhesive on them. CDI-Items moved to 3 compartment sink to be rewashed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed cups being used as scoops. Observed the handle of scoop in contact with cole slaw in the walk in cooler.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf-Observed chipped plastic containers stored on the dish rack above the 3 compartment sink. CDI-Plastic containers discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed on the storage racks and reach in units throughout the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at one of the handsinks in the kitchen.CDI-Papertowels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover food debris on plastic pans stored as clean on the dish rack. CDI-Moved to 3 comparment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic/metal pans on the dish rack above 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the sliding doors open at the dumpster.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed prep employee chewing gum while preparing food. CDI Manager coached employee to discard gum.

6-301.14 Handwashing Signage - C Observed no handwashing signage present at any of the back of house sinks. CDI - handwashing signs provided to PIC during inspections.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open/uncovered pot pie crust in walk in cooler. CDI Manager discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed encrusted organic buildup on blade assembly and holster of can opener. CDI - Manager removed for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two working containers of chemicals with no labeling or identification in back area near can wash. CDI - Manager discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of diced tomatoes tightly sealed inside walk in cooler not properly cooling. CDI - Manager removed lid and relocated tomatoes to walk in freezer to faciliatate cooling.

3-501.13 Use approved thawing methods. Observed cooked chicken thawing in pans of 91f standing water in prep area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no functional thermometer in walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in cardboard chicken box inside walkn in cooler.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service beverage cups extending out of front line holders such that the mouth contact surfaces of several cups exposed to contamination.

5-202.14 Backflow Prevention Device, Design Standard - P Observed hose splitter with cut off attached to can wash faucet with backflow prevention device that is not rated for this application. CDI - manager removed during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster side doors open with exposed trash.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring in back area near can wash with foul standing water present. Floor and wall surfaces in raw chicken walk in in cooler with buildup.

6-202.11 Light Bulbs, Protective Shielding - C Observed missing ceiling light fixture shielding inside walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink with no paper towels. CDI- PIC placed paper towels at HW sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack.

4-502.11(A) Maintain utensils in good repair. Observed several utensils with melted handles. They are no longer easily cleanable and should be discarded or repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handwashing sink in need of caulking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on containers stored as clean on the drying rack. CDI by wash, rinse, sanitize removing stickers and residue.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing food on line while wearing a bracelet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on and between equipment on line. observed dust build-up on monitors and cables over line. observed build-up on speed racks and storage racks in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed build-up on wall and caulking at 3 comp sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in walk-in cooler without light shield.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide proof of certification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of raw chicken stored on the floor. CDI- removed from floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. Observed foot pedals on handsinks displaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on prep line equipment. observed busted bag of condiments in lower storage area on line. improvement noted from previous inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed multiple food items in storage without lids. CDI covered with lids.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 compartment sink testing < 50 ppm QAC. CDI- refill and test at 200ppm QAC.

3-501.13 Use approved thawing methods. observed raw chicken thawing in prep sink in standing water. CDI placed in container and filtered by running water at prep sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on line between equipment. observed build-up on and inside microwave oven.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed one soap dispenser and one towel dispenser not operating. observed damaged/missing baseboard tiles at can wash area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in upright freezer with food items. CDI by discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels provided in mens restroom. CDI - added hand towels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P observed food residue build-up on box knives stored on wall mount holder. CDI by discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the drying rack.

4-501.11 Maintain equipment in good repair. observed broken cooler door gasket on reach-in cooler at front. observed rusted, paint peeling from walk-in cooler rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on and inside equipment (microwave oven, rolling racks in walk-in, shelving)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid and doors on garbage dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed dust build-up on ceilings and on electronic equipment (monitors) on line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed equipment stored on handsink. CDI by removing equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food residue on pans stored as clean. CDI by wash, rinse, and sanitize. Noted improvement from previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed potatos stored on line without time mark. CDI by time marking.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of cleaner stored on in-use 3 compartment sink. CDI - removed from sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken/missing baseboard tiles at entrance to walk-in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed dust build-up on walls and ceilings.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulb under hood.

2-101.11 PIC shall be present during all hours of operation. -PF PIC was not present for inspection. PIC arrived at end of inspection. No present employees identified themselves as PIC. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC arrived at end of inspection. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored over food prep table, one uncovered. CDI- discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 2 handsinks without hand towels. CDI by adding hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on utensils stored as clean. observed sticker residue on clean, stacked containers above 3 comp sink. CDI by wash, rinse, and sanitize.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC sanitizer test strips provided during inspection. CDI test strips provided at end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on equipment throughout kitchen. cleaning needed on cooler door gaskets, iniside coolers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed 2 hand towel dispensers not working. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf obsevred food residue on several metal pans stored as clean on the drying rack. CDI by return to wash, rinse, and sanitize. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed green beans, potatoes and gravy, and mac/cheese stored in warmer < 135F. CDI - voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C observed 1 upright Traulsen cooler out of service. Repair obserevd chipping/cracking to inside top surface of microwave oven. Repair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. obsevred food debris build-up on line equipment, and inside reach-in coolers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed one soap dispenser and one towel dispenser not working.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified staff during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metals containers stored clean with debris on them. CDI by removal for proper cleaning procedure.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pot pie mix labeled 2/17 that contained chicken cooked 2/16. CDI by explaining to the pic that they must be labeled with the date the chicken was prepared.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes and utensils in the dish area.

4-501.11 Maintain equipment in good repair. Observed chipping and cracking to coating of inside of microwave.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink and open bag of chips on the cutting board on the prep line. CDI - PIC removed the items.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed dried beans and food debris on the bag liners and lids of the rice, flour and sugar bins.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked wet.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the gaskets of the prep unit beside the fryer and in the reach in freezer.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed some cracked floor tiles and low grout spots throughout the facility. Observed standing water between the tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with greasy residue and sticker residue stuck to outsides, need better cleaning and removal of sticker residue. CDI- Pans re-cleaned and sanitized.

3-401.14 F (4) Follow non continuous cooking procedure: Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf Observed partially cooked chicken not being marked to show that they are partially cooked, as described in KFC blanching procedure they should be labeled as "Blanched". CDI- Worker labeled pans of chicken as "blanched" per KFC procedure.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed thermalizer was in process of being repaired, macaroni being heated in microwave did not reach proper reheating temp of 165 for proper hot hodling, observed at 122 degrees just after heating and placed in hot holding. CDI- Macaroni reheated to 165.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and gravy in hot holding cabinet at 120-128 degrees. CDI- PIC disposed of mashed potatoes. Observed fried chicken fingers and popcorn chicken hot holding at 118-120 degrees. New unit timer turns heat off every 20 minutes if not manually reset, heat had been turned off to unit. CDI- Chicken had been in unit less than an hour, was re-fried, observed at 165 min and heat on unit reset for 20 minute holding time. Due to repeat item, will follow up within 10 days to verify hot holding procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes and sliced american cheese at 49-52 degrees, all other TCS items in unit were borderline cold 44-45 degrees. Have unit serviced as needed. CDI- Items removed and chilled, make table iced down for proper cold holding until unit is serviced. Will follow up that unit is properly working.

4-501.11 Maintain equipment in good repair. Observed condensation leaks from fans and pipes on fan units in both walk in coolers. Needs repair. Main prep cooler appears to be icing up, having difficulty properly cold holding, needs service.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC could not provide proof of food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in stand up freezer above open bags of food. CDI- Drink removed.

5-205.11 Maintain access to handsinks. Observed handsink near takeout window not in use, pedal was not fastened, sink was not operational and was not supplied. CDI- Pedal placed back onto foot lever, sink properly supplied.

v4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans PIC said are rarely used that were stored with greasy build up and stickers and sticker residue stuck to them. CDI- PIC had pans re-cleaned, stickers removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several containers of mashed potatoes in hot holding cabinet at 118-133 degrees. CDI- PIC disposed of out of temp mashed potatoes. Cabinet set to correct setting for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole in make table at 49 degrees. Food may have sat too long out of temperature control before being placed in hot holding as all other foods in make table were 41. CDI- PIC Placed guacamole in walk in to chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of buns stored on floor of walk in freezer. CDI- Food stored off the floor.

4-501.11 Maintain equipment in good repair. Observed gasket badly torn on cole slaw reach in cooler at front counter. 4-502.11(A) Maintain utensils in good repair. Observed fryer strainer with broken metal spokes, strainer was removed from service.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored above food in walk in cooler. CDI- Food stored on bottom shelf below food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes just prepped and placed in hot holding cabinet, some parts of mashed potatoes observed at 131 degrees. CDI- Mashed potatoes reheated for proper hot holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tight stacked while still wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed basin area on service line where single service items are stored that needed cleaning of old food and debris. PIC had area cleaned during inspection.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed fryer baskets being rinsed off in can wash that have been in use for approx. 4 hrs. In use utensils should be washed rinsed and sanitized in the 3 compartment sink at least every 4 hrs of use. CDI- Worker placed items in 3 comp sink for washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one side of hot hold make table not working properly, foods observed at 110, maintenance person was in process of repairing make table at time of visit. If equipment stops functioning properly be sure to move foods under proper temperature control or discard as needed. CDI- Out of temp foods disposed of, make table repaired. Observed mashed potatoes in hot hold cabinet at 107-115 degrees for apporox. 30 minutes, had not been properly prepared for hot holding. CDI- Mashed potatoes reheated to 165 in microwave and hot held at 135 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed workers serving food from make table that was not functioning properly, TCS foods like pico de gallo, diced tomatoes, guacamole, and lettuce were all 53-56 degrees. Unit tuned back on and was observed to be wokring properly. PIC disposed of all TCS foods cold held 4 hrs or longer and TCS foods just stocked on line less than an hour earlier were rotated out with cold foods,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed worker filling chicken prep pans with water from can wash and pans being stored in can wash and washed off in can wash next to dirty rags and a plunger. CDI- PIC corrected worker, worker placed all potentially contaminated items in 3 comp sink for re-washing and is to get clean water from prep sink, not can wash.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Dishes being washed at 83 degrees. CDI- Wash water replaced with hot (above 110) dish water.